Key Lime Pie Whipped Cream (Printable)
Tangy citrus filling in a buttery graham cracker crust layered with fluffy whipped cream topping.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
→ Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 1 tablespoon key lime zest
08 - 1/8 teaspoon salt
→ Whipped Cream Topping
09 - 1 cup heavy whipping cream, cold
10 - 2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
03 - Bake crust for 8 minutes until lightly golden. Let cool slightly on a wire rack.
04 - Whisk egg yolks and lime zest in a medium bowl for 2 minutes until pale. Slowly whisk in sweetened condensed milk, then add lime juice and salt. Mix until smooth and slightly thickened.
05 - Pour filling into the cooled crust. Bake for 12 minutes until the center is set but still slightly wobbly in the middle.
06 - Remove from oven and cool to room temperature, then refrigerate for at least 3 hours until completely set.
07 - Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
08 - Spread or pipe whipped cream over the chilled pie. Garnish with extra lime zest if desired.
# Expert Hacks:
01 -
- The filling transforms from loose liquid to the most silky, smooth custard youve ever experienced
- You get all the restaurant-quality results without any special techniques or tempering eggs
02 -
- Overbaking the filling makes it grainy instead of smooth
- The wobble in the center is your friend, underbaking yields better texture than overbaking
03 -
- Room temperature ingredients prevent seizing and ensure silky smooth filling
- Zest your limes before juicing them, its much harder when the fruit has been squeezed